Abstract
The present investigation was planned and conducted to develop a technology for the manufacture of a vegetable based “bottle gourd” ice cream. Among three varieties of bottle gourd viz. Pusa Naveen, Anand bottle gourd-1 and Pusa Summer, Pusa Naveen variety was found most suitable for manufacture of bottle gourd ice cream. The most suitable form of bottle gourd for preparation of bottle gourd ice-cream was a combination of processed sugar treated cubes and puree in ice-cream mix formulation consisting of 12.0% milk fat and 11.0% MSNF. Ice cream was prepared using a combination of selected forms viz. cubes and puree using different combination levels using a Response Surface Methodology (RSM) method to choose the best combination of forms of bottle gourd to be added to the ice cream mix. Processed bottle gourd puree was incorporated in ice cream mix and subsequently frozen, while the processed bottle gourd cubes were incorporated into the partly frozen ice cream, when drawn from the ice cream freezer. The optimized process suggested by RSM consisted of addition of cubes @ 6.85% and puree @ 4.71%. The mean score for fat (%), total solids (%), melting rate (%), ash (%) and acidity (% lactic acid) were 10.8, 37.7, 56.93, 0.87 and 0.19 respectively. The bottle gourd ice cream developed by optimized process was found to contain 3.9% protein, 303 cP (at 4°C) viscosity, 1.0962 specific gravity, 128.6 (1/10th mm) hardness, 0.126 mg/ 100 g β-carotene, 0.05% crude fibre, 0.68 mg/ 100 g Vitamin C, 0.15% calcium, 0.5% potassium and 0.16% phosphorus. Cardamom was the most preferred flavor for bottle gourd ice cream by local participants. The acceptability of developed cardamom flavored bottle gourd ice cream was at par (P>0.05) with vanilla ice cream.
Highlights
Ice cream and frozen desserts are mainly valued for their pleasing flavor, cooling effects and refreshing tastes
Whole milk (5.5 ± 0.13% fat; 8.5 ± 0.16% MSNF; titratable acidity 0.16 ± 0.02% LA) procured from Vidya Dairy, Anand and “Sagar” brand skim milk powder (SMP), marketed by Gujarat Cooperative Milk Marketing Federation Ltd., Anand were used as the base materials for ice cream manufacture
Selection of most suitable form of processed bottle gourd for bottle gourd ice cream To select the most suitable forms of processed bottle gourd for preparing acceptable quality bottle gourd ice-cream, ice cream was prepared in a commercial batch freezer using the various prepared forms viz. puree (4, 6, 8%), shreds (2, 4, 6, 8%), cubes (2, 4, 6, 8%) and combination of the two forms of bottle gourd viz. shreds + puree (2+10, 4+8, 6+6, 8+4%) and cubes + puree (2+10, 4+8, 6+6, 8+4%)
Summary
Ice cream and frozen desserts are mainly valued for their pleasing flavor, cooling effects and refreshing tastes. Manufacturers are finding new ways to incorporate natural and innovative ingredients into ice cream for health benefits. The role of vegetables in the human diet has increased since they provide essential carbohydrates, proteins, fiber, vitamins and minerals. They are important sources of vitamins, minerals and salts required for human nutrition. There is a need to develop new functional dairy products to reflect consumer interest in health (e.g. utilizing vegetable source with phytochemicals) and naturalness [13]. Bottle gourd was used as an ingredient in ice-cream in this study since it is a highly valued vegetable containing good amounts of nutrients like carbohydrates, Vitamin A, Vitamin C and minerals
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